FOCACCIA BREAD

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SHOPPING LIST:

3 1/2 cups warm water

2 tbsp active dry yeast

2 tbsp sugar

10 cups flour

2 tbsp kosher

2 cups evolve oil (split) 

10 tbsp gluten

 
For any questions about this recipe or any other recipes, drop Chef Terri a line at chefterri@scottriverlodge.com

For any questions about this recipe or any other recipes, drop Chef Terri a line at chefterri@scottriverlodge.com

METHOD:

  1. In mixer bowl combine water, yeast, sugar, 1 cup oil (105-110 degrees), 15 mins to active and aromatic 
  2. In bowl combine flour, salt, gluten then add to yeast water oil mixture 
  3. Mix on low speed for 5-6 minutes until soft/smooth 
  4. Separate into 2 dough balls and place on sheet pan
  5. Coat with oil, cover with plastic wrap and rise 2x size
  6. Press 2 dough balls down with fingers to size of pan leaving finger marks
  7. Brush top with oil and sprinkle with sea salt, chopped rosemary, black pepper
  8. Bake at 375 degrees for 7 minutes, flip over and bake 6 more minutes or until golden brown

* You can also add rosemary and black pepper to the dough for an extra kick.

Ian Christopher